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Tag Archives: spanish rice

I love tacos. I love rice and beans. I cooked a big batch of pinto beans, I froze some and turned the rest into refried beans. I also made a big batch of spanish style rice. They went very well together. Of course you don’t have to go through the trouble of cooking everything from scratch, but there’s something rewarding and extra special in it when you do, I think it’s the love.

Heat frying pan to medium, add oil, if using and add onions. Cook until they begin to soften, add garlic, cook another minute, add cumin and paprika, stir to coat onion and garlic. Add beans, mix with onions and mash with potato masher, adding cooking liquid 1/4 cup at a time to desired consistency. Season with salt to taste.

Spanish rice:

1 tbsp oil or water, as needed

1 med yellow onion, chopped

1-2 cloves garlic, minced

1.5 cups brown & wild rice mix

1 tsp turmeric

1 946ml can diced tomatoes

2 cups veggie broth

1/2-1 tsp sea salt (to taste)

Heat heavy bottom pot to medium, add oil, if using and add onion. Cook until softened about 5 minutes, add garlic, cook another minute. Add rice and turmeric, stir until rice is coated. Add tomatoes and broth, stir and bring to a boil, cover, reduce heat and simmer for 40-50 mins, stirring occasionally, Turn off heat and let sit 5-10 mins. Season with salt to taste.

Additional taco fixings:

– corn tortillas

-shredded napa cabbage or lettuce

-vegan cheese, ie) pepperjack daiya

-vegan sour cream, ie) tofutti sour cream

-salsa, homemade or store bought (if buying, look for it in the fridge section of the grocery store -fresher ingredients than jarred).